摘要
目的分析深圳市福田区食物中毒事件的流行病学特征,探讨防止食物中毒事件发生的对策与措施。方法收集并对2006-2015年深圳市福田区所有食物中毒事件资料进行描述性流行病学分析。结果深圳市福田区2006-2015年共发生食物中毒97起,中毒人数775人,无死亡病例;食物中毒集中发生在6~10月(59/97,60.8%);按季度分,第3季度高发(34/97,35.1%);微生物类(主要为副溶血性弧菌)食物中毒主要发生在第3季度,有毒动植物类(主要为四季豆类)食物中毒主要发生在第1季度;福田街道办报告事件数和中毒人数最多;集体食堂和饮食服务单位发生食物中毒最多(72.2%);除去不明原因,微生物为主要致病因素(34.0%)。结论深圳市福田区食物中毒事件有明显的流行病学特征,应有针对性地在食物中毒高发季节对集体食堂和饮食服务单位进行卫生监督和健康宣教。
Objective To analyze the epidemiologieal characteristics of food poisoning in Futian District of Shenzhen from 2006 to 2015 so as to develop the prevention strategy. Methods All the food poisoning events reported during 2006 to 2015 in Futian District of Shenzhen were collected and analyzed. Results A total of 97 food poisoning events and 775 cases were reported in Futian District of Shenzhen from 2006 to 2015 without any death case. The majority of food poisoning events occurred from June to October （59/97, 60.8% ）. The high incidence period of food poisoning was the third quarter （34/97, 35.1% ）. The high incidence period of food poisoning caused by microbiological factors （mainly Vibrio parahemolyticus ） was the third quarter. The high incidence period of food poisoning caused by toxic animals and plants （ mainly kidney bean was the first quarter. The most food poisoning events were reported in Futian subdistrict. Most of the events occurred in canteens and catering services （72.2%）. Except unknown causes, microorganisms were the most dominant cause （34.0%）. Conclusion The food poisoning events in Futian District of Shenzhen have obvious epidemiological characteristics. Health supervision and health education should be conducted in canteens and catering services units in high -incidence seasons.
出处
《预防医学情报杂志》
CAS
2018年第1期1-5,共5页
Journal of Preventive Medicine Information
基金
广东省自然科学基金(项目编号:2015A030310454)
关键词
食物中毒
流行病学分析
防控措施
food poisoning
epidemiological analysis
preventive measure
